Light Rhubarb Ginger Muffins Recipes

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RHUBARB AND GINGER MUFFINS



Rhubarb and Ginger Muffins image

Soft, fluffy brown sugar muffins with fresh rhubarb, ground ginger and sweet stem ginger in syrup. If you're a fan of the rhubarb and ginger combination, you will love this recipe!

Provided by Nickki Thompson

Categories     Cupcakes & Muffins

Time 35m

Number Of Ingredients 12

75g soft light brown sugar, plus 25g extra for sprinkling over the muffins
300g fresh rhubarb, chopped into 2cm dice
250g plain (all purpose) flour
2 tsp baking powder
pinch of salt
1 tsp ground ginger
150g caster (super fine) sugar
125ml sunflower or vegetable oil
1 tbsp ginger syrup from a jar of stem ginger
2 medium eggs
150ml sour cream
25g stem ginger (in syrup), chopped finely

Steps:

  • Preheat the oven to 200C/180Fan/gas mark 6. Line a 12 bun muffin tin with liners.
  • Place the chopped rhubarb in a bowl and stir in the brown sugar.
  • In another large bowl, stir together the flour, baking powder, salt, ground ginger and caster sugar.
  • In a jug, combine the oil, ginger syrup, eggs and sour cream. Fold this mixture into the dry ingredients, followed by the rhubarb and chopped stem ginger. Remember a lumpy muffin gives the best results, so take care not to over mix.
  • Spoon the mixture evenly into the muffin cases, filling each one no more than 2/3 full. Sprinkle each one with a little brown sugar and bake for 20-25 minutes or until risen and golden. Remove the muffins to a wire rack.

Nutrition Facts : Calories 203 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 145 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RHUBARB MUFFINS



Rhubarb Muffins image

This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.

Provided by Freya

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 14

½ cup vanilla yogurt
2 tablespoons butter, melted
2 tablespoons vegetable oil
1 egg
1 ⅓ cups all-purpose flour
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup diced rhubarb
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup crushed sliced almonds
2 teaspoons melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  • In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  • Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g

RHUBARB GINGER MUFFINS



Rhubarb Ginger Muffins image

Make and share this Rhubarb Ginger Muffins recipe from Food.com.

Provided by dicentra

Categories     Quick Breads

Time 35m

Yield 24 serving(s)

Number Of Ingredients 12

1 large egg
3/4 cup whipped honey
1/2 cup melted butter
3/4 cup orange juice, fresh squeezed if you can manage
1/4 cup fresh lemon juice
2 cups of chopped up rhubarb (about .5cm or 1/4 inch pieces, cut by hand)
1/2 cup finely chopped hazelnuts
1 tablespoon crystallized ginger, finely chopped
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Preheat the oven to 150° C / 300°F Make ready your paper cupcake cups - by doubling them, you can usually avoid having to stand them up in muffin tins.
  • Mix the honey with the butter over a very low heat until blended. Take off the heat, and add the juices and the beaten egg.
  • Add the chopped up rhubarb, nuts, and ginger to the wet mixture.
  • Mix together the flour, baking powder, baking soda and salt. Fold this into the wet mixture, Don't overmix - as long as it's incorporated it's fine. Pour equally into the cupcake cups.
  • Bake for 20-25 minutes, until a toothpick inserted in the center of one comes out more or less clean. Let cool, and ideally let rest for at least a day before eating.

Nutrition Facts : Calories 140.7, Fat 5.9, SaturatedFat 2.6, Cholesterol 19, Sodium 136.3, Carbohydrate 20.7, Fiber 0.8, Sugar 9.7, Protein 2.3

LIGHT RHUBARB & GINGER MUFFINS



Light Rhubarb & Ginger Muffins image

This is a little different but quick with a light texture that freezes very well. I think I found it in a NZ Womens Weekly magazine.

Provided by Lee Gladman

Categories     Quick Breads

Time 15m

Yield 12 serving(s)

Number Of Ingredients 13

100 g melted butter
2 eggs
1 cup sugar
1/2 teaspoon baking soda
1/2 cup coconut milk, warmed (ordinary milk is fine)
1 teaspoon vanilla essence
2 cups finely chopped rhubarb
2 tablespoons glace ginger
2 teaspoons ground ginger
2 cups self raising flour
1/4 cup honey
1 teaspoon butter
1/2 cup cashews or 1/2 cup macadamia nuts

Steps:

  • Beat butter, eggs& sugar.
  • Dissolve soda in milk add to mix with vanilla rhubarb& glace ginger.
  • Fold in flour and ground ginger.
  • Bake 200oC about 10-15 mins.
  • TOPPING.
  • Boil all together in microwave 2 minutes.
  • Spoon onto hot muffins and leave to stand in tin.

Nutrition Facts : Calories 294.6, Fat 13, SaturatedFat 6.9, Cholesterol 49.6, Sodium 167.4, Carbohydrate 41.3, Fiber 1.5, Sugar 23.1, Protein 4.7

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SO WHAT EXACTLY IS RHUBARB, ANYWAY?
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